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For his take on the ubiquitous dip, Istanbul's star chef, Mehmet Gürs, uses earthy green lentils instead of chickpeas but stirs in a little of hummus's classic ingredient tahini for nuttiness.
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Dungeness crab is put to good use in this creamy crab chowder that is quick and delicious.
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Get Lentil Soup Recipe from Food Network
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Get Scallop and Shrimp Cocktail Recipe from Food Network
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Get Veal Ragu with Campanelle Recipe from Food Network
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The earthy, mild onion flavor of leeks combined with the spicy kick of mustard greens braised in buttered chicken broth makes for a simple, quick, and tasty side dish.
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There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, humid day than a bowl of ice cold vichyssoise.
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A simple dressing of cider vinegar and maple syrup dresses a mixture of couscous, walnuts, sunflower seeds, almonds, and cranberries in this recipe.
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With a super-light cream sauce, this spinach and roasted red pepper penne is addictive.
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A rustic Italian take on chopped liver flavored with sweet wine, capers, and fresh sage.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.